Lentil and sweet potato curry

Ingredients

• 100ml olive oil
• 2 spanish onions, finely sliced
• 4 garlic cloves, finely sliced
• 1 tbsp fresh ginger, finely chopped or grated
• Sea salt
• Freshly ground white pepper
• 1 tbsp curry powder
• 6 cardamom pods
• 1 tsp chilli flakes
• 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
• 1 cup red lentils
• 1 small sweet potato, peeled and cut into small cubes
• 1 litre water
• 1 head broccoli, cut into small florets
• 2 handfuls baby spinach
• 1 handful coriander leaves

Method

Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.

Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.

Serve with coriander, natural yoghurt and your favourite chutney.

Dhal

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 cup (300g) red lentils, rinsed well
• 3cm fresh ginger, sliced
• 2 bay leaves
• 1 cinnamon stick
• 2 tbs (40g) butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp turmeric
• 1 tsp cumin
• 1/2 tsp garam marsala
• 1/2 tsp chilli flakes
• 2 tbs lemon juice
• 1/2-1 tsp salt
• 1 tbs chopped coriander leaves
• Naan bread or pappadums, to serve

Method

1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

2. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

3. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.